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Garden Veggie Stuffed Zucchini Boats

About: Hello there! I am a wife and stay-at-home momma, living in the beautiful hills of WV. I love good food, coffee, traveling, and anything to do with health!
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I love working with Zucchini! It's so versatile and is packed with nutrition and health benefits. Just to name a few of its benefits...zucchini is known to boost energy, aid in digestion, lowers blood sugar levels, improves adrenal and thyroid function! And once you add all of the other vegetables to these zucchini boats, they are even MORE nutritious for your health!

This is a simple healthy recipe that is perfect for a quick weeknight meal. Both of my kiddos loved these Zucchini boats.

Step 1: Ingredients

INGREDIENTS:

1 large zucchini or 4 small zucchini (I used 1 large from my garden)

1/2 cup chopped red onion (about a quarter of the onion)

3 large baby bella mushrooms, chopped

1 cup corn

3 chopped peppers (I used TAM peppers from my garden, these are milder peppers. Use jalapeños or bell peppers in their place)

about 6 chopped cherry tomatoes

2 cloves garlic, minced

1 cup quinoa cooked

1 cup shredded manchego cheese

2 tsp cumin

1 tsp chili powder

1 Tbs olive oil & 1 tsp olive oil

salt and pepper to taste

Top with:

1 diced avocado

handful cherry tomatoes, chopped

handful fresh cilantro, chopped

Step 2: Prepare Zucchini

Grease a 9x13" casserole dish and set aside. Slice each zucchini lengthwise. Using a metal spoon, scoop out the center of zucchini. Lightly brush each zucchini with oil, sprinkle with salt, and place them skin down in casserole dish.

Step 3: Sautee Vegetables

Warm the tablespoon of olive oil in a large skillet. Add the onion and peppers and cook for 2-3 minutes. Then add in the corn, mushrooms, tomatoes, and garlic.

Step 4: Adding Quinoa and Seasonings

Add the cooked quinoa, chili powder, cumin, salt and pepper to sautéed vegetables. Mix all together and cook for about 5 minutes. Set aside.

Step 5: Filling and Baking Zucchini Boats

Preheat oven to 400 F. Add the vegetable and quinoa filling to zucchini until they are full (I had some filling leftover, which was great by itself the next day). Sprinkle each one with cheese and cover with foil. Bake for about 25-35 minutes (until the zucchini is fork tender). Remove foil and broil for another 5 minutes until cheese is slightly browned and bubbly.

Step 6: Enjoy

Once zucchini are cool, top with fresh avocado, chopped tomato, and cilantro. Leftover zucchini boats can be stored for up to 3 days in the fridge.